C/he PURITY C@K BOK

POULTRY AND GAME

Poultry includes all domestic birds suitable for food except pigeon and
squab, 2.e., turkey, duck, goose, chicken, etc. (Game includes such birds
and animals as quail, pigeon, squab, wild duck, partridge, grouse, deer,
rabbit, etc. Game meat is of dark color, partridge and quail being excep-
tions. The secret of cooking game is constant basting.

Pou.ttry.—Always use young poultry, except for soup and stock. If
young, breast bone and tips of wings will be soft, the beak brittle, spurs
short, legs smooth, feathers downy and there will be no coarse hairs. If in
good condition, flesh will be firm, breast plump, and there will be some fat.
If too fat, flavor is rank and flesh greasy. Poultry should be cooked while
fresh, the feet should be limp and moist, and the eyes full. When flesh is
discolored or has begun to turn green, it should be rejected. White-legged
fowl should be chosen for boiling, as they have the whitest flesh. Those
with yellow or black legs are better for roasting, as the flavor is richer.

GamE.—Most of the tests for the age of poultry can be applied to game,
but it should be bought in its feathers always, never after it is plucked.
Game is greatly improved in tenderness and flavor by hanging. The length
of time for hanging depends upon the weather and the larder. In cold, dry,
windy weather it will keep for some weeks, according to the taste of the
consumer; but if the atmosphere is moist and warm it decomposes quickly
and becomes unwholesome and unfit to eat. Birds should be hung by the
neck and sprinkled with pepper to keep away the flies—in a food safe in
open air, if possible.

To remove “‘gamey’’ taste, soak game in salted water for 24 hours.

To remove pin feathers and down.—Clip tips of wings, and remove
feathers. Melt paraffin and apply with a clean paint brush to all parts of
bird. Let paraffin harden, then pull it off, thereby removing down and
feathers.

WHAT TO SERVE WITH POULTRY AND GAME

Fow. IN GENERAL: Cranberry jelly, cranberry, mushroom, oyster, celery
or curry sauce, corn fritters, croquettes or small

sausages.
Roast TURKEY: Cranberry sauce or jelly, celery.
Roast Goose: Brown giblet gravy, apple sauce, celery.
Roast Duck: Boiled onions, olives, orange jellies and sauces,

currant and plum jellies, orange and cress, walnut
and lettuce salad, apples.

QUAIL: Roasted or broiled: Orange and green salad.

SQUAB: Roasted or broiled: Currant jelly.

PURITY FLOUR

~ BEST FOR ALL YOUR BAKING +